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In a large bowl, combine the roma tomatoes,
sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and pepper.
Allow the mixture to sit for 10 minutes.
Cut the baguette into 3/4-inch slices. On a baking
sheet, arrange the baguette slices in a single layer. Broil for 1 to 2
minutes, until slightly brown.
Divide the tomato mixture evenly over the baguette slices. Place a mozzarella cheese slice on each piece of baguette, then sprinkle Asiago over the top.
Broil for 5 minutes, or until the cheese is melted.
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